Yellow chili ding 10, 17 dollars a pound, I bought more than two pounds. In the fish stall let the stall owner to help kill good, the internal organs are cleaned, home and then washed, and then marinated with cooking wine and salt.

The next step is to prepare the ingredients, pickled chili peppers, green onions, ginger and garlic cloves, and peppercorns are essential for Sichuan cuisine.

First onion cut into sections, garlic peeled off the skin, not cut, to the whole. Then the pickled pepper and ginger finely chopped into pieces, Sichuan cuisine is concerned about the ingredients chopped, chopped the more crushed the more flavor.

Pour oil in a pot, first garlic cloves fried surface browning, and then under the large onion segments, pickled pepper and ginger minced slightly, followed by spicy sauce, change to a small fire and slowly stir fry, until the fried flavor.

Add a large bowl of water to submerge the fish. Boiling water is best, no boiling water, cold water is fine. Add a spoonful of dried peppercorns, more if you like hemp. (In fact, peppercorns are best and onion, ginger and garlic together in the pot, sautéed flavor, I forgot to put before, so add the soup only when put, proved that the taste is as good as, irrelevant)

Open the high heat, the soup rolled open boiling, will be pushed into the yellow spicy ding.

Continue to high heat, to a small spoonful of sugar, very refreshing, simmering for 2, 3 minutes, time can not be long, simmering a long time, the fish is old. During the period do not frequently turn, because the fish is very tender well, if you keep stirring, the fish skin will break, the fish will be broken, you can use a spatula to scoop up the soup poured on the fish, so that each fish are evenly flavored.

Like a thin thickening, do not like, do not thickening also line, a spoonful of chicken essence, turn off the fire, sprinkle a handful of small parsley, you can plate.